MAIN INGREDIENTS
Hailing from Kelantan, ayam percik consists of marinated chicken that is traditionally slowly grilled over charcoal. It is prepared with bone-in cuts that are generously seasoned with a spice blend that usually incorporates coconut milk, cumin, turmeric, coriander, lemongrass, galangal, ginger, and chili peppers.
The chicken is traditionally served alongside rice and (optionally) fresh vegetables or salads.
MOST ICONIC Ayam percik
This complex Malaysian dish consists of tinted rice that is served alongside various accompaniments. Although it can vary in color, the rice in nasi kerabu is traditionally blue since it is cooked together with petals of the butterfly pea flower.
The essential accompaniments to rice are shredded vegetables such as long beans, bean sprouts, cabbage, or cucumbers that are generously seasoned with fresh herbs. Other typical accompaniments include salted eggs, fried fish or chicken, sambal, fermented fish paste, grated coconut, stuffed green chilis, or fish crackers.
MOST ICONIC Nasi kerabu
Traditionally associated with the region of Kelantan, this flavorful Malaysian dish consists of rice that is layered with various dishes, then wrapped inside a cone-shaped banana leaf. It is typically prepared with thick curries, eggs, cucumbers, and spicy coconut flakes, but modern variations often employ other ingredients and accompaniments.
Although it was initially a staple among fishermen and farmers, nasi tumpang is nowadays usually enjoyed as a hearty breakfast.